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WO2019143916A1 - Composition édulcorante liquide - Google Patents

Composition édulcorante liquide Download PDF

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Publication number
WO2019143916A1
WO2019143916A1 PCT/US2019/014164 US2019014164W WO2019143916A1 WO 2019143916 A1 WO2019143916 A1 WO 2019143916A1 US 2019014164 W US2019014164 W US 2019014164W WO 2019143916 A1 WO2019143916 A1 WO 2019143916A1
Authority
WO
WIPO (PCT)
Prior art keywords
rebaudioside
syrup
sweetener composition
weight
mogroside
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US2019/014164
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English (en)
Inventor
David Joseph SITKO
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Merisant US Inc
Original Assignee
Merisant US Inc
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Filing date
Publication date
Application filed by Merisant US Inc filed Critical Merisant US Inc
Publication of WO2019143916A1 publication Critical patent/WO2019143916A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/36—Terpene glycosides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/12—Replacer
    • A23V2200/132—Sugar replacer
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/24—Non-sugar sweeteners
    • A23V2250/262—Stevioside
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/26—Homogenisation

Definitions

  • the disclosure provides sweetener compositions of high intensity sweeteners, such as steviol glycosides and monk fruit extract, together with syrups and/or carbohydrates.
  • Stevia The species Sievia rebaudiana
  • Stevia has been the subject of considerable research and development efforts directed at the purification of certain naturally occurring sweet glycosides of Stevia that have potential as non-caloric sweeteners.
  • Sweet glycosides that may be extracted from Stevia include ail reported rebaudiosides (i.e., rebaudiosides A, B, C, D, E, and F, M, N and O), as well as stevioside, and the dulcosides, e.g , dulcosides A and B.
  • Non-caloric or low-caloric sweeteners can be delivered to consumers through solid or liquid applications.
  • packets of dry sweeteners are commonly used for sweetening coffee or other consumable products by sprinkling the contents of the packages over such products.
  • Non caloric or low caloric sweeteners can also be delivered in liquid form.
  • reduced calorie forms of honey and agave are desirable and can be delivered to consumers in
  • Liquid sweeteners also have utility as a means of delivering sweetness to other food and beverage products.
  • these gum based low calorie syrups have an unnatural mouth feel (e.g., they are slimy, gummy, or thin), minimal aroma, and do not taste like natural syrups.
  • high intensity sweeteners have been used to adjust the sweetness of the syrup, however, the resulting products lack certain desirable characteristics of the natural syrups.
  • rebaudiosides such as rebaudiosides A, B, C, D, E, F, M, N and O, stevioside, and dulcosides A and B sometimes cannot be dissolved in a syrup, and when these high intensity
  • sweeteners are used to prepare modified syrup compositions, the resulting modified syrup compositions become cloudy after prolonged storage, a characteristic which is not expected by or appealing to consumers.
  • Sweetener products typically are shipped to food service providers where they are used for a prolonged period of time, or they are located on grocery or mass merchandiser shelves where they are stored for a prolonged period of time. Such products are typically expected to have shelf life of at least 1 to 2 years. The ease of transportation and visual stability of such products is thus crucial.
  • Stevio! glycosides are desired for use in sugar-replacing or sugar-reducing sweetener applications for their combination of sweetness potency (about 200-400 times sweeter than sugar) and flavor profiles. Utilization of many steviol glycosides and combinations thereof in liquid applications is severely hampered by their poor solubility.
  • Tabletop sweeteners have traditionally relied on using steviol glycosides at the maximum concentration level attainable in aqueous solution. This also requires that the tabletop sweetener formulation is diluted (i.e , has a significant amount of additional water) to properly dissolve the steviol glycoside.
  • sweetener compositions particularly the sweetener compositions comprising one or more syrups, that address these issues.
  • a sweetener composition including:
  • Another aspect of the disclosure provides a sweetener composition including:
  • the disclosure provides methods for preparing the sweetener compositions of the disclosure.
  • such methods include:
  • such methods include:
  • the sweetener compositions of the disclosure may be provided or, for example, sold as the sweetener compositions of the disclosure alone in addition, in another aspect, these sweetener compositions of the disclosure may be incorporated into other food products to adjust the sweetness of those food products.
  • Such food products typically have low water contents ( ⁇ 40% by weight). Examples of such products include, but are not limited to, yogurt, jelly, jam, fruit fillings for pies, nutrition bars, icings, mayonnaise, ketchup, confectionary and compound coatings.
  • Figure 2 illustrates the stability studies of the compositions of Example 2 after 24 weeks.
  • A stability results of compositions comprising 2.2 wt% stevia / 0.8 wt% monk in organic agave nectar syrup.
  • B stability results of compositions comprising 3 wt% stevia in organic agave nectar syrup.
  • C stability results of compositions comprising 2.2 wt% stevia in organic agave nectar syrup.
  • the active materials and methods described herein can be configured by the person of ordinary skill in the art to meet the desired need.
  • the disclosed materials and methods provide improvements in sweetener compositions.
  • the disclosure provides improved sweetener compositions, particularly the sweetener compositions comprising one or more syrups and/or carbohydrates.
  • the sweetener compositions of the disclosure have improved appearance, taste, and improved shelf-life in certain aspects, the sweetener compositions have clear and homogeneous appearance, even after several months if not years.
  • the sweetener compositions allow for one or more steviol glycosides to remain in syrup or in carbohydrate solution for a long period of time without becoming cloudy (e.g., without the sweetening component crystallizing out of the solution) making the sweetener compositions more appealing to consumers in addition, the steviol glycoside component provides additional sweetness to the sweetener compositions, making it further appealing to the consumers due to the improved taste or lower calorie consumption (e.g., by consumers using less of the sweetener compositions yet maintaining the desired sweetness)
  • the term“clear” means substantially free of undissoived stevlol glycosides, in particular rebaudiosides, upon visual inspection by a person of skill in the art.
  • the sweetener compositions of the disclosure are homogenous showing a substantially complete dissolution of the rebaudiosides in water, and no interface between the aqueous solution and the syrup in certain embodiments, the term“substantially complete dissolution” means no solid material is apparent upon visual inspection, such as no cloudiness or larger particles in the composition or no sedimentation.
  • One aspect of the disclosure provides a sweetener composition comprising:
  • Another aspect of the disclosure provides a sweetener composition
  • a sweetener composition comprising:
  • the sweetener compositions of the disclosure comprise one or more steviol glycosides.
  • steviol glycosides are found in an extract or extracts of Stevia rebaudiana (Bertoni) plant.
  • the steviol glycosides may also be obtained by other means, including but not limited to, chemical or enzymatic modification of certain steviol glycoside components to obtain other steviol glycoside components, or production by fermentation processes.
  • These steviol glycosides can be up to 300 times sweeter than sucrose.
  • Steviol glycosides of particular interest for their high level of sweetness and/or low level of bitterness include, but are not limited to, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside N, and rebaudioside O, other steviol glycosides, stevioside, dulcoside A, dulcoside B, and mixtures thereof.
  • one or more steviol glycosides are selected from rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside N, rebaudioside O, and a mixture thereof.
  • one or more steviol glycosides are selected from rebaudioside A, rebaudioside B, rebaudioside D, rebaudioside M, and a mixture thereof.
  • the one or more steviol glycosides is a blend of steviol glycosides, including one or more rebaudlosides.
  • the steviol glycoside is rebaudioside A.
  • the steviol glycoside includes a large percentage (e.g., more than 40 %, or 50 %, or 60 %, or 70 %, or 75 %, or 80 %, or 85 %, or 90 %, or 95 %, or 99 % by weight of the one or more steviol glycosides) of rebaudioside A.
  • the one or more steviol glycoside includes a large percentage of a blend of rebaudioside A and other rebaudlosides.
  • the rebaudioside A purity is greater than 70 %, or 75 %, or 80 %, or 85 %, or 90 %, or 95 % by weight In another embodiment, rebaudioside A purity is greater than 97 % by weight
  • the steviol glycoside is free or substantially free of (e.g., less than 5 wt% or less than 2 wt% or less than 1 wt%) rebaudioside A.
  • the one or more steviol glycosides is rebaudioside B or rebaudioside D.
  • Some embodiments of the present disclosure comprise one or more steviol glycosides that include a large percentage (e.g., more than 40 %, or 50 %, or 60 %, or 70 %, or 75 %, or 80 %, or 85 %, or 90 %, or 95 %, or 99 % by weight of the one or more steviol glycosides) of rebaudioside B.
  • inventions comprise the one or more steviol glycosides that include a large percentage (e.g., more than 50 %, or 60 %, or 70 %, or 75 %, or 80 %, or 85 %, or 90 %, or 95 %, or 99 % by weight of the one or more steviol glycosides) of rebaudioside D.
  • a large percentage e.g., more than 50 %, or 60 %, or 70 %, or 75 %, or 80 %, or 85 %, or 90 %, or 95 %, or 99 % by weight of the one or more steviol glycosides
  • rebaudioside D e.g., a large percentage (e.g., more than 50 %, or 60 %, or 70 %, or 75 %, or 80 %, or 85 %, or 90 %, or 95 %, or 99 % by weight of the one or more steviol glycosides) of rebaudioside D.
  • the one or more steviol glycosides is rebaudioside D.
  • the steviol glycosides include a large percentage (e.g., more than 40 %, or 50 %, or 60 %, or 70 %, or 75 %, or 80 %, or 85 %, or 90 %, or 95 %, or 99 % by weight of the one or more steviol glycosides) of rebaudioside D.
  • the steviol glycoside is rebaudioside D, and contains less than about 10 wt%, or less than about 5 wt%, or less than about 3 wt%, or less than about 2 wt%, or less than about 1 wt%, or less than about 0.5 wt%, or less than about 0.1 wt%, or is essentially free of other rebaudiosides (e.g., rebaudioside A, B, C, E, F, M, N, and/or O).
  • rebaudioside A, B, C, E, F, M, N, and/or O e.g., rebaudioside A, B, C, E, F, M, N, and/or O.
  • the one or more steviol glycosides include a large percentage of a blend of rebaudioside D and other rebaudiosides.
  • the one or more steviol glycosides is a mixture of rebaudioside D and rebaudioside M and optionally comprises one or more of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside N, rebaudioside O, and mixtures thereof.
  • the one or more steviol glycosides is a mixture of rebaudioside D and rebaudioside M and optionally comprises one or more of rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside N, rebaudioside O, and mixtures thereof.
  • rebaudioside D and rebaudioside M are present in an amount of at least 50 weight %, or at least 80 weight %, or at least 70 weight %, or at least 80 weight % based on the total weight of steviol glycosides.
  • the one or more steviol glycosides is rebaudioside M.
  • the steviol glycosides include a large percentage (e.g., more than 40 %, or 50 %, or 60 %, or 70 %, or 75 %, or 80 %, or 85 %, or 90 %, or 95 %, or 99 % by weight of the one or more steviol glycosides) of rebaudioside M.
  • the steviol glycoside is rebaudioside M, and contains less than about 10 wt%, or less than about 5 wt%, or less than about 3 wt%, or less than about 2 wt%, or less than about 1 wt%, or less than about 0.5 wt%, or less than about 0.1 wt%, or is essentially free of other rebaudiosides (e.g., rebaudioside A, B, C, D, E, F, N, and/or O).
  • rebaudioside A, B, C, D, E, F, N, and/or O e.g., rebaudioside A, B, C, D, E, F, N, and/or O.
  • the one or more steviol glycosides include a large percentage of a blend of rebaudioside M and other rebaudiosides.
  • the sweetener compositions of the disclosure may comprise other steviol glycosides, e.g., rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside N, rebaudioside O, stevioside, dulcoside A, and dulcoside B, or may be made with blends of such glycosides.
  • steviol glycosides e.g., rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside M, rebaudioside N, rebaudioside O, stevioside, dulcoside A, and dulcoside B
  • the high level of purity of a particular rebaudioside in the sweetener composition is not significant.
  • Commercially available steviol glycoside blends may also be used.
  • the one or more steviol glycosides is a mixture of two or more of: rebaudioside A, rebaudioside B, rebaudioside D, and rebaudioside M, and wherein rebaudioside D is present in an amount of at least 40 weight %, or at least 50 weight % based on the total weight of stevioi glycosides.
  • rebaudioside D is present in an amount of at least 40 weight %, or at least 50 weight % based on the total weight of stevioi glycosides.
  • the one or more stevioi glycosides is a mixture of two or more of:
  • the one or more stevioi glycosides is a mixture of two or more of: rebaudioside A, rebaudioside B, rebaudioside D, and rebaudioside M, and wherein rebaudioside M is present in an amount of at least 50 weight %, or at least 60 weight %, or at least 70 weight %, or at least 80 weight % based on the total weight of stevioi glycosides.
  • the one or more stevioi glycosides is a mixture of two or more of:
  • rebaudioside B rebaudioside D
  • rebaudioside IVS rebaudioside IVS
  • rebaudioside M is present in an amount of at least 50 weight %, or at least 60 weight %, or at least 70 weight %, or at least 80 weight % based on the total weight of stevioi glycosides.
  • rebaudiosides e.g., rebaudioside A, rebaudioside D, and rebaudioside M present in a particular ratio, results in products having improved appearance, taste, and shelf- life.
  • the one or more stevioi glycosides is a mixture of rebaudioside A, rebaudioside D, and rebaudioside IVS, wherein the ratio of
  • rebaudioside A to the sum of rebaudioside D and rebaudioside M is about 1 :1 to about 3:1 , and wherein the ratio of rebaudioside M to rebaudioside D is about 1 :2.3 to about 2.3:1.
  • the ratio of rebaudioside A to the sum of rebaudioside D and rebaudioside M is about 1 :1 to about 3:1.
  • the ratio of rebaudioside A to the sum of rebaudioside D and rebaudioside IVS is about 1.1 :1 to about 3:1 , or about 1.25:1 to about 3:1 , or about 1.5:1 to about 3:1 , or about 1.75:1 to about 3:1 , 1 :1 to about 2:1 , or about 1.25:1 to about 2:1 , or about 1.5:1 to about 2:1 , or about 1.75:1 to about 2:1 , or about 1 :1 to about 1 8:1 , or about 1 :1 to about 1.75:1 , or about 1 :1 to about 1.5:1 , or about 1 :1 to about 1.25:1.
  • the ratio of rebaudioside M to rebaudioside D is about 1 :2.3 to about 2.3:1. in certain embodiments, the ratio of rebaudioside M to rebaudioside D is about 1 :1 5 to about 2.3:1 , or about 1 :1.5 to about 1.5: 1 , or about 1 : 1.2 to about 1.2:1 , or about 1 : 1.25 to about 1.25: 1 , or about 1.1 :1 to about 1 :1 , or about 1.2:1 to about 1 :1 , or about 1.3:1 to about 1 :1 , or about 1.4:1 to about 1 :1 , or about 1.5:1 to about 1 :1 , or about 2:1 to about 1 :1 , or about 2.3:1 to about 1 :1 , or about 1 :1 to about 2.3:1 , or about 1 :1 to about 2:1 , or about 1 :1 to about 1.5:1 , or about 1 :1 , or about 1 :1
  • the ratio of rebaudioside A to rebaudioside D to rebaudioside M is about 10:2:3. In some embodiments, the ratio of rebaudioside A to rebaudioside D to rebaudioside M is about 10:3:3. in some embodiments, the ratio of rebaudioside A to rebaudioside D to rebaudioside M is or about 10:2:4. In some embodiments, the ratio of rebaudioside A to rebaudioside D to rebaudioside M is about 10:3:4. in some embodiments, the ratio of rebaudioside A to rebaudioside D to rebaudioside M is about 10:4:4.
  • the ratio of rebaudioside A to rebaudioside D to rebaudioside M is about 10:4:5. In some embodiments, the ratio of rebaudioside A to rebaudioside D to rebaudioside M is about 10:4:3. In some embodiments, the ratio of rebaudioside A to rebaudioside D to rebaudioside M is about 10:3:7. In some embodiments, the ratio of rebaudioside A to rebaudioside D to rebaudioside M is about 10:7:3. In some embodiments, the ratio of rebaudioside A to rebaudioside D to rebaudioside M is about 10:1 :2.3.
  • the ratio of rebaudioside A to rebaudioside D to rebaudioside M is about 10:2.3:1. In some embodiments, the ratio of rebaudioside A to rebaudioside D to rebaudioside M is about 10:2.4:3.
  • rebaudioside A is present in about 50 % to about 75 % by weight based on the total weight of rebaudioside A, rebaudioside D, and rebaudioside M.
  • rebaudioside A is present in about 50 wt% to about 70 wt%, or 50 wt% to about 65 wt%, or about 50 wt% to about 63 wt%, or about 50 wt% to about 60 wt%, or about 50 wt% to about 57 wt%, or about 50 wt% to about 55 wt%, or 52 wt% to about 75 wt%, or 52 wt% to about 70 wt%, or 52 wt% to about 65 wt% , or about 52 wt% to about 63 wt%, or about 52 wt% to about 60 wt%, or about 52 wt% to about 57 wt%, or about 52 w
  • rebaudioside D is present in about 7 5 % to about 35 % by weight based on the total weight of rebaudioside A, rebaudioside D, and rebaudioside M.
  • rebaudioside D is present in about 7.5 wt% to about 30 wt% , or about 7.5 wt% to about 25 wt%, or about 7.5 wt% to about 20 wt%, or about 7 5 wt% to about 18 wt%, or about 10 wt% to about 35 wt%, or about 10 wt% to about 30 wt%, or about 10 wt% to about 25 wt%, or about 10 wt% to about 20 wt%, or about 10 wt% to about 18 wt%, or about 10 wt% to about 15 wt%, or about 15 wt% to about 35 wt%, or about 15 wt% to about 30 wt%
  • the chief constituents in the one or more steviol glycosides are rebaudioside A, rebaudioside D, and rebaudioside M.
  • the total amount of rebaudioside A, rebaudioside D, and rebaudioside IVS in the one or more steviol glycosides is at least about 75 wt%, or at least about 80 wt%, or at least about 85 wt%, or at least about 90 wt%, or at least about 95 wt%, or at least about 98 wt%, or at least about 99 wt% of the one or more steviol glycosides.
  • the one or more steviol glycosides is present in amount of about 0.1 to about 4.5 wt% based on the total weight of the composition; for example, e.g., about 0.1 to about 4 wt%; or about 0.1 to about 3 wt%; or about 0.1 to about 2.5 wt%; or about 0.1 to about 2 wt%; or about 0.1 to about 1 5 wt%; or about 0 1 to about 1 wt%; or about 0 5 to about 4.5 wt%; or about 0.5 to about 4 wt%; or about 0.5 to about 3 wt%; or about 0.5 to about 2.5 wt%; or about 0.5 to about 2 wt%; or about 0.5 to about 1.5 wt%; or about 0.5 to about 1 wt%; or about 1 to about 4 5 wt%; or about 1 to about 4 wt%; or about 1 to about 3 wt%; or about 1 to about 2.5
  • sweetener compositions of the disclosure may also comprise one or more syrups.
  • the term“syrup” means a solution, preferably a viscous solution, having from about 60 % to 85% by weight, of carbohydrate solids and the balance primarily water, and having viscosity higher than that of water at 20 °C (i.e., higher than 1 mPa-s at 20 °C).
  • the syrup as described herein is a solution having viscosity of at least 50 mPa-s at 20 °C.
  • the carbohydrate solids that make up the syrup as disclosed herein may be carbohydrate solids naturally present in the syrup, for example such as glucose and fructose present in honey.
  • the carbohydrate solids that make up the syrup as disclosed herein may also be externally added, such as glucose and fructose present in invert sugar syrup.
  • the carbohydrate solids that make up the syrup as disclosed herein may also comprise a combination of carbohydrate solids naturally present in the syrup and externally added carbohydrate solids.
  • the balance of water that makes up the syrup as disclosed herein may be naturally present in the syrup, such as water present in honey, or externally added, such as the water present in diluted honey.
  • Suitable syrups for use herein are made up primarily of a mixture of water and glucose, fructose, fructo oligosaccharide, galacto oligosaccharide, inulin, and various other monosaccharides, oligosaccharides, polysaccharides, and/or oligoglucoses.
  • Common examples of compositions which could function as the syrup component include invert sugar syrup, evaporated cane juice syrups (liquid cane syrups), corn syrup (with varying ratios of glucose to fructose), and natural syrups such as fruit syrups, tree syrups, bee syrups, tuber syrups, grass syrups, and mixtures thereof.
  • An invert sugar syrup refers to glucose-fructose based syrup that results from the hydrolysis of sucrose into glucose and fructose.
  • the syrups may include levels of solids such as particles of fruit.
  • the syrup of the disclosure is selected from fruit syrups, tree syrups, bee syrups, tuber syrups, grass syrups, and mixtures thereof.
  • the syrup is selected from the group consisting of agave syrup, invert sugar syrup, sugarcane syrup, honey, maple syrup, almond syrup, banana syrup, blueberry syrup, cherry syrup, coconut syrup, hazelnut syrup, kiwi syrup, lemon syrup, mango syrup, orange syrup, peach syrup, strawberry syrup, vanilla syrup, raspberry syrup, apple syrup, blackberry syrup, pineapple syrup, molasses, and mixtures thereof.
  • the syrup is agave syrup, invert sugar syrup, sugarcane syrup, honey, coconut syrup, maple syrup, and mixtures thereof in some embodiments, the syrup is agave syrup in some embodiments, the syrup is honey.
  • the one or more syrups is present in amount of about 90 to about 98wt% based on the total weight of the composition; for example, e.g., about 90 to about 97 wt%; or about 90 to about 95 wt%; or about 90 to about 93 wt%; or about 93 to about 98 wt%; or about 93 to about 97 wt%; or about 93 to about 95 wt%; or about 95 to about 98 wt%; or about 95 to about 97 wt%.
  • the syrup comprises a combination of one or more natural syrups and one or more added carbohydrates.
  • Suitable examples of added carbohydrates include, but are not limited to, monosaccharides (e.g., glucose, fructose, al!ulose, etc.), disaccharides (e.g.; sucrose, maltose, etc.), and sugar alcohols (e.g., erythritol, xylitol, sorbitol, maititol, mannitol, isomalt, and mixtures thereof) in one embodiment of the sweetener composition of the disclosure, the syrup including the combination of one or more natural syrups and one or more added carbohydrates is present in amount of about 90 to about 98wt% based on the total weight of the composition as described herein.
  • monosaccharides e.g., glucose, fructose, al!ulose, etc.
  • disaccharides e.g.; sucrose, maltose, etc.
  • sugar alcohols e.g., erythritol, xylitol, sorbitol,
  • the sweetener compositions of the disclosure may also include extracts of the fruit of the Siraitia grosvenorii (monk fruit or luo han guo or lo han kuo).
  • Siraitia grosvenorii extract may comprise one or more mogrosides, which are cucurbitane derivatives. Such mogrosides may be selected from mogroside II Ai, mogroside II B, mogroside II E, mogroside III, mogroside III A 2 , mogroside IV, mogroside V, mogroside VI, 11-oxo-mogroside V, 7-oxo-mogroside V, isomogroside V, and mixtures thereof.
  • Siraitia grosvenorii extract comprises about 20 to about 80 % by weight, or about 30 to about 60 wt%, or about 40 to about 60 wt% of mogroside V.
  • the Siraitia grosvenorii fruit extract is present in amount of about 0.1 to about 4.5 wt% based on the total weight of the composition; for example, e.g., about 0.1 to about 4 wt%; or about 0.1 to about 3 wt%; or about 0.1 to about 2.5 wt%; or about 0.1 to about 2 wt%; or about 0.1 to about 1.5 wt%; or about 0.1 to about 1 wt%; or about 0.5 to about 4.5 wt%; or about 0.5 to about 4 wt%; or about 0.5 to about 3 wt%; or about 0.5 to about 2.5 wt%; or about 0.5 to about 2 wt%; or about 0.5 to about 1.5 wt%; or about 0.5 to about 1 wt%; or about 1 to about 4.5 wt%; or about 1 to about 4 wt%; or about 1 to about 3 wt%; or about
  • the weight ratio of the one or more stevioi glycoside to Siraitia grosvenorii fruit extract is between about 3:1 to about 1 :3, or about 3:1 to about 1 :2, or about 3:1 to about 1 :1 , or about 2:1 to about 1 :3, or about 1 :1 to about 1 :3, or about 2:1 to about 1 :2, or about 1 :1 to about 1 :2, or about 2:1 to about 1 :1.
  • the combined content of one or more steviol glycosides, Siraiiia grosvenorii fruit extract, and one or more syrups is at least about 92%by weight of the sweetener composition e.g., at least about 95 wt%, or at least about 97 wt%, or at least about 98 wt%, or at least about 99 wt% of the sweetener composition.
  • the sweetener compositions of the disclosure further comprises one or more mogrosides.
  • these mogrosides may be provided in a composition substantially free of other Siraiiia grosvenorii extract components.
  • one or more mogrosides are selected from mogroside II A-j, mogroside N B, mogroside N E, mogroside 111, mogroside 111 A 2 , mogroside IV, mogroside V, mogroside VI, 11-oxo-mogroside V, 7-oxo-mogroside V, isomogroside V, and mixtures thereof.
  • mogroside is mogroside V.
  • the composition comprises one or more mogrosides is present in amount of about 0.02 to about 2.7 wt% based on the total weight of the composition.
  • the one or more mogrosides is present in amount of about 0.05 to about 2.7 wt%; or about 0.05 to about 2.5 wt%; or about 0.05 to about 2 wt%; or about 0.05 to about 1.5 wt%; or about 0.05 to about 1 wt%; or about 0.1 to about 2.7 wt%; or about 0.1 to about 2.5 wt%; or about 0.1 to about 2 wt%; or about 0.1 to about 1.5 wt%; or about 0.1 to about 1 wt%; or about 0.5 to about 2.7 wt%; or about 0.5 to about 2.5 wt%; or about 0.5 to about 2 wt%; or about 0.5 to about 1.5 wt%; or about 0.5 to about 1 wt%; or about 1 to about2.7 wt%; or about 1 to about2.7 wt%
  • the weight ratio of steviol glycoside to mogrosides is between about 15:1 to about 1 :2, or about 15:1 to about 1 :1 , or about 10:1 to about 1 :2, or about 10:1 to about 1 :1 , or about 5:1 to about 1 :2, or about 5:1 to about 1 :1 , or about 2:1 to about 1 :2, or about 2:1 to about 1 :1 , or about 1 :1 to about 1 :2.
  • the combined content of one or more steviol glycosides, one or more of mogrosides, and one or more syrups is at least about 91 % by weight of the sweetener composition e.g., at least about 92 wt%, or at least about 95 wt%, at least about 97 wt%, or at least about 98 wt%, or at least about 99 wt% of the sweetener composition
  • the sweetener compositions of the disclosure have sweetness equivalent to about 2 grams to about 19 grams of sucrose, or about 2 grams to about 18 grams of sucrose, or about 2 grams to about 17 grams of sucrose, per 1 gram of the sweetener composition
  • the sweetener compositions of the disclosure are dear and/or stable for an extended period of time. More specifically, the sweetener compositions remain clear for extended periods of time (e.g., more than 30 days, more than 60 days, or even more than 90 days) after the composition has been prepared.
  • the clarity and stability of the disclosed compositions is achieved without the addition of stabilizers, e.g., antimicrobial agents, antioxidants, or solvents, such as ethanol or propylene glycol.
  • stabilizers e.g., antimicrobial agents, antioxidants, or solvents, such as ethanol or propylene glycol.
  • solvents such as ethanol or propylene glycol.
  • the sweetener composition is substantially free of other additives.
  • the term“substantially free of,” with respect to a particular ingredients refers to the particular ingredient being present in a concentration less than is necessary for the ingredient to be effective to provide the benefit or property for which if otherwise would be used, for example, about 0.5 wt % or less, or about 0.1 wt % or less, or about 0.05 wt % or less (based on the total weight of the sweetener composition).
  • the disclosure also provides methods for preparing the sweetener compositions of the disclosure.
  • such methods include
  • such methods include
  • the methods of the disclosure may be performed wherein adding in (b) is a gradual addition with continuous stirring. Such stirring may be sufficient to obtain a homogeneous solution of the sweetener composition. For example, the stirring speed and duration may be adjusted to provide a homogeneous solution of the sweetener composition.
  • Ranges can be expressed herein as from“about” one particular value, and/or to“about” another particular value. When such a range is expressed, another aspect includes from the one particular value and/or to the other particular value. Similarly, when values are expressed as approximations, by use of the antecedent “about,” it will be understood that the particular value forms another aspect it will be further understood that the endpoints of each of the ranges are significant both in relation to the other endpoint, and independently of the other endpoint.
  • “Delta” is a stevia leaf extract comprising approximately 54% Reb-D, 41 % Reb-A, and 5% Reb-B.
  • “Reb-M” is a stevia leaf extract comprising approximately 81 % Reb-M, 10% Reb-D, 7% Reb- A, and 2% Reb-B The sweetening potency for both stevia leaf extracts and the monk fruit extract have been assumed to be equivalent.
  • compositions [0070]
  • Aqueous formulations of stevioi glycosides and monk fruit extract were prepared: 1) 10 wt% of Delta in wafer, 2) 5 wt% of Delta and 5 wt% of monk fruit extract in water, 3) 5 wt% Delta in water (as control), 4) 10 wt% of Reb-M in water, 5) 5 wt% of Reb-M and 5 wt% of monk fruit extract in water, and 6) 5 wt% Reb-M in water (as control) 5 wt% stevioi glycoside in water compositions were used as controls. Samples were prepared by simply dissolving the solutes under heat (e.g., at a temperature of about 90 to 110 °C) and stirring until completely dissolved.
  • heat e.g., at a temperature of about 90 to 110 °C
  • the 10 wt% Delta composition began showing precipitation within 30 minutes of testing and had reached a thorough breakdown of the supersaturated solution within 90 minutes.
  • the 5 wt% Delta / 5 wt% monk fruit extract composition by comparison did not show any signs of precipitation in the first 600 minutes, and even at the final Inspection time of 2040 minutes had not yet reached the level of precipitation that was seen at 60 minutes in the 10 wt % Delta composition.
  • the 5 wt% Delta / 5 wt% monk fruit extract composition still showed a significant increase in stability.
  • Samples were stored in 40 °C / 75% RH stability chamber in capped glass vials. Samples were visually evaluated every 4 weeks for any signs of precipitation instability.
  • 3% Stevia contains 3% Stevia leaf extract by weight, and formulated to
  • Stevia leaf extract is comprised primarily of rebaudiosides A, D, and M, accounting for approximately 50%, 25%, and 25% of the glycoside profile respectively.
  • Stevia contains 2.2% Stevia leaf extract by weight, and formulated to 70% solids with organic agave nectar and added water. Stevia leaf extract is comprised primarily of rebaudiosides A, D, and M, accounting for approximately 50%, 25%, and 25% of the glycoside profile respectively.
  • Stevia/0.8% Monk over "3% Stevia” was not due solely to a decreased level of Stevia Leaf Extract overall.
  • the "2.2% Stevia/G.8% Monk” formula contains the same absolute amount of Stevia Leaf Extract as the”2.2% Stevia” formula, yet performs superiorly in precipitation stability.
  • Figure 2 shows 24 week pictures of the samples.

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Abstract

L'invention concerne des compositions édulcorantes d'édulcorants à haute intensité, telles que des glycosides de stéviol et un extrait de fruit de monk, conjointement avec des sirops et/ou des glucides.
PCT/US2019/014164 2018-01-18 2019-01-18 Composition édulcorante liquide Ceased WO2019143916A1 (fr)

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EP4454481A3 (fr) * 2019-08-23 2025-01-01 Suntory Holdings Limited Procédé de production d'une composition aqueuse contenant du rébaudioside d, composition édulcorante contenant du rébaudioside d et boisson contenant une composition édulcorante
EP4044823A4 (fr) * 2019-10-16 2024-04-24 Sweegen, Inc. Formulations de glycoside de stéviol pour aliments et boissons
WO2023215812A1 (fr) * 2022-05-04 2023-11-09 The Coca-Cola Company Boissons à base de thé à goût amélioré

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US20140037814A1 (en) * 2012-08-01 2014-02-06 Tate & Lyle Ingredients Americas Llc Sweetener compositions containing rebaudioside b
US20140335246A1 (en) * 2010-07-15 2014-11-13 Glg Life Tech Corporation Sweetener compositions and methods of making same
US20160029678A1 (en) * 2013-03-15 2016-02-04 Tate & Lyle Ingredients Americas Llc Improved sweetener
EP3025594A1 (fr) * 2014-11-27 2016-06-01 GLG Life Tech Corporation Compositions édulcorantes comprenant des glycosides de stéviol et des édulcorants secondaires non-stéviols
US20160192684A1 (en) * 2015-01-06 2016-07-07 James and Carol May Family, LLLP Compositions and methods for sweeteners
US20170035085A1 (en) * 2011-01-28 2017-02-09 Tate & Lyle Ingredients Americas Llc Purification of luo han guo extract
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US20170258120A1 (en) * 2016-03-09 2017-09-14 Merisant US, Inc. Liquid sweetener compositions

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US20170127702A1 (en) * 2006-10-24 2017-05-11 Givaudan S.A. Consumables
US20080226788A1 (en) * 2007-03-14 2008-09-18 Concentrate Manufacturing Company Of Ireland Lhg compositions for reducing lingering bitter taste of steviol glycosides
US20140335246A1 (en) * 2010-07-15 2014-11-13 Glg Life Tech Corporation Sweetener compositions and methods of making same
US20170035085A1 (en) * 2011-01-28 2017-02-09 Tate & Lyle Ingredients Americas Llc Purification of luo han guo extract
US20140037814A1 (en) * 2012-08-01 2014-02-06 Tate & Lyle Ingredients Americas Llc Sweetener compositions containing rebaudioside b
US20160029678A1 (en) * 2013-03-15 2016-02-04 Tate & Lyle Ingredients Americas Llc Improved sweetener
EP3025594A1 (fr) * 2014-11-27 2016-06-01 GLG Life Tech Corporation Compositions édulcorantes comprenant des glycosides de stéviol et des édulcorants secondaires non-stéviols
US20160192684A1 (en) * 2015-01-06 2016-07-07 James and Carol May Family, LLLP Compositions and methods for sweeteners
US20170258120A1 (en) * 2016-03-09 2017-09-14 Merisant US, Inc. Liquid sweetener compositions

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